Fat-Free Pineapple Upside-Down Cake
A light and flavorful pineapple upside-down cake featuring caramelized brown sugar and fresh pineapple rings, balanced with a hint of vanilla. Perfect for a summery dessert or a special occasion treat, this fat-free version offers a delightful balance of sweetness and tropical fruitiness, appealing to health-conscious dessert lovers.
Ingredients
- no stick cooking spray ⓘ
- 1/3 cup packed brown sugar ⓘ
- 2 tablespoons Karo light corn syrup ⓘ
- 1 tablespoon lemon juice ⓘ
- 7 canned pineapple rings, well drained ⓘ
- 7 maraschino cherries ⓘ
- 1 cup flour ⓘ
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup sugar ⓘ
- 2/3 cup skim milk ⓘ
- 2 egg whites ⓘ
- 1/3 cup light corn syrup ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Spray a 9-inch round cake pan with cooking spray. Add brown sugar, corn syrup, and lemon juice. Stir to combine.
- Place the pan in a 350°F oven for 3 minutes.
- Arrange pineapple rings and maraschino cherries in the pan.
- In a large bowl, combine flour, cornstarch, baking powder, and salt.
- In a medium bowl, stir sugar and skim milk until the sugar is almost dissolved.
- Add egg whites, corn syrup, and vanilla. Stir until blended.
- Gradually add the wet mixture to the dry ingredients, stirring until smooth.
- Pour the batter into the prepared pan over the pineapple and cherries.
- Bake in a 350°F oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Immediately loosen the edge of the cake with a spatula and invert onto a serving plate.
- Remove the pan and let the cake cool slightly before serving.
Tips & Substitutions
To enhance the flavor of this Fat-Free Pineapple Upside-Down Cake, try adding a pinch of cinnamon or nutmeg to the dry ingredients. For a lighter texture, sift the flour and cornstarch before mixing. If you don't have corn syrup, honey or agave syrup can be substituted, though they may alter the flavor slightly. Make sure to drain the pineapple thoroughly to prevent excess moisture.
Serving Suggestions
This cake is delightful on its own but can be served with a scoop of vanilla yogurt or a dollop of whipped topping for added creaminess. A sprinkle of toasted coconut or chopped nuts can add texture. It pairs beautifully with Savannah Anderson'S Applesauce Cake if you're looking to serve a variety of desserts at your gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm them in an oven at 350°F for 5-10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Pineapple Upside-Down Cake contains roughly 567 calories, with 3g protein, 106g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple for a more vibrant flavor. Just slice the pineapple into rings and ensure they are well-drained to avoid excess moisture in the cake. Fresh pineapple will give the cake a fresher taste and a firmer texture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it's ready. Remember that oven temperatures can vary, so it’s a good idea to start checking a few minutes before the recommended baking time.
Can I make this cake gluten-free?
Absolutely! To make a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately, as it helps with the cake's structure and texture. The rest of the ingredients are naturally gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).